Chunky Eggplant Pasta Sauce Recipes

VEGAN EGGPLANT PARMESAN

Steps:

• Pasta Sauce: at oil in a saucepan over medium heat. Add garlic and cook for a few seconds. Add onion and a pinch of salt and cook for a minute. Add the rest of the ingredients and mix well. Cook for 5 minutes. if the mixture is too thick, add 1/2 cup water.
• Reduce heat to medium low. Partially cover and continue to cook for another 6 to 8 minutes. Taste and adjust flavor. (Sauce can be made ahead and refrigerated for 3 days. Or use store bought marinara or pasta sauce)
• Mozzarella Cream:(See notes for nut-free) Blend everything under mozzarella cream until smooth. Add to a skillet over medium heat. Cook until the mixture thickens evenly. about 3-4 mins. Mix and stir occasionally so the thickening mixture at the bottom doesnt stick. (Can be made ahead and refrigerated for upto 3 days. Or use store bought vegan mozzarella and top the baking eggplant in the last 10 mins of baking. at step 7)
• Eggplant Parmesan: Slice the eggplant. Sprinkle with salt and let sit for 15-20 mins. Then rinse and dab in paper towels. (You can skip the salting step. Salting helps reduce the bitterness of the eggplant, but can be skipped to reduce work)
• Assemble the breading stations. In a shallow bowl, mix the breadcrumbs with nutritional yeast, herbs, salt. In another bowl mix the milk with cornstarch, garlic and a good pinch of salt. Mix well. Add flour to another bowl.
• Brush oil liberally on a baking dish. Dip each eggplant slice into flour, then milk then breadcrumb mixture to coat all sides, then place in the baking dish. Repeat for all slices. Spray oil on top.
• Bake at 425 deg F (220 F) for 25 to 30 mins or until golden. (You can also pan fry the eggplant in a cast iron skillet at medium heat so the slices cook through.)
• Cook the pasta according to instruction on the package if you haven't already. Assemble plates with spaghetti topped with pasta sauce and crisp eggplant. Add dollops of the vegan mozzarella or sprinkle some vegan parm and serve.

PASTA WITH EGGPLANT SAUCE

Steps:

• In a Dutch oven, saute the eggplant, onion, parsley and garlic in oil until tender. , Stir in the tomatoes, wine, tomato paste, mushrooms, sugar, oregano and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally., Meanwhile, cook pasta according to package directions. Drain pasta. Serve with sauce. Sprinkle with cheese.

PASTA WITH EGGPLANT AND ZUCCHINI

Steps:

• Heat 1 tablespoon of the olive oil in a saucepan and add the garlic. Cook and stir without browning. Add the tomatoes, parsley, oregano, pepper flakes, salt and pepper. Stir to blend, bring to a boil and simmer for 15 minutes.
• Meanwhile cut off the ends of the eggplant and peel. Cut it into 1-inch cubes.
• Cut the ends off the zucchini and slice into 1-inch thick slices.
• Heat the remaining olive oil in a large skillet. When the oil is very hot, add the eggplant, zucchini, salt and pepper. Cook, tossing, until nicely browned and tender. Add to the tomato sauce. Mix well and cook for 15 minutes.
• Drop the pasta into salted boiling water and cook to the desired degree of doneness. Drain and reserve 1/2 cup of the cooking liquid.
• Return the pasta to the pot, add the reserved cooking liquid, the vegetable and sauce mixture, basil and Parmesan cheese. Toss and serve hot.

EGGPLANT SPAGHETTI SAUCE

Steps:

• Melt butter in a large skillet over medium heat. Add onions and garlic; cook and stir until tender, about 5 minutes. Add eggplant, red bell pepper, green bell pepper, celery, and mushrooms; cook and stir until eggplant is tender but not mushy, about 10 minutes. Pour in tomato sauce. Simmer until bubbly and thick, about 15 minutes.

EGGPLANT & POTATO GNOCCHI WITH CHUNKY EGGPLANT SAUCE

Steps:

• To make the gnocchi, preheat the oven to 400 degrees F.
• Cut the eggplant in half and place on a baking sheet cut side down along with the potatoes.
• Bake the eggplant and potatoes until fork tender, about 50 minutes.
• Let sit until cool enough to handle.
• Scoop the flesh from the eggplant and puree, then place in a strainer in the sink for 30 minutes.
• Scoop out the potato from the skin and pass through a ricer into a bowl.
• Once drained, add the eggplant pulp, egg, and cup of flour.
• Stir until mixed then dump onto a lightly floured surface.
• Use your hands to lightly knead just enough to bring the dough together, dusting with additional flour as needed to prevent sticking.
• Roll the dough into 1 inch thick logs, dusting with flour as needed.
• Cut the dough into 1 inch pieces and place on a lightly floured baking sheet.
• Refrigerate until needed.
• To make the sauce, in a non-stick pan, heat the oil over medium heat until lightly smoking.
• Add the onion and eggplant, and cook until they are both soft and lightly browned, stirring as needed to prevent sticking, about 8 minutes.
• Add the garlic and cook an additional minute or two.
• Add the remaining sauce ingredients, and cook over low heat until the sauce is very thick, about 30 minutes.
• Heat a large pot of lightly salted water to a boil.
• Cook the gnocchi just until they float to the top, then remove to a large bowl.
• Add a ladle or two full of sauce to the bowl and gently toss the gnocchi to completely coat in the sauce.
• Serve the gnocchi in individual bowls, topped with a little extra sauce, some shredded ricotta salta, and a few baby basil leaves.

ROASTED EGGPLANT AND ZUCCHINI PASTA

Steps:

• Preheat the oven to 400 F / 200 C.
• Place the chopped eggplant and zucchini on a baking pan and drizzle with 1 1/2 tablespoons of olive oil, 1/2 teaspoon salt and black pepper to taste. Toss with your hands to coat the veggies then place in the oven. (The oven doesn't need to be fully preheated, just put the pan in and the veggies will start cooking). Roast for 20 - 30 minutes, tossing halfway through until tender and beginning to brown.
• Meanwhile prepare the sauce. Heat the remaining 1 tablespoon of oil in a large pan over medium heat and add the onion. Fry until soft and transparent then add the garlic and fry for another 30 seconds until soft. Add the chopped tomatoes and fry until soft and beginning to break down - about 5 - 10 minutes. Add the tomato sauce, 1/2 teaspoon salt and pepper to taste.
• Cook the pasta in salted water according to the package directions.
• When the eggplant and zucchini are done roasting, add them to the pasta sauce.
• Drain the pasta and return it to the empty pot. Add half the sauce and veggies to the pasta and stir to coat the pasta in tomato sauce.
• Divide into serving bowls and top each with a couple spoonfuls of the remaining eggplant and zucchini sauce.
• Garnish with your favourite fresh herb.

PASTA ALLA NORMA (EGGPLANT PASTA)

Steps:

• Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
• Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
• Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
• Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
• Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
• Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.
• Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)
• Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
• Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
• Serve immediately, garnished with a good pinch of fresh basil and parmesan.

ROASTED EGGPLANT PASTA

Steps:

• Preheat oven to 400F.
• Roast eggplant and onions: arrange sliced onions and diced eggplant on a sheet pan and toss with oil, garlic powder, and a generous pinch of salt & pepper. Roast for 20-25 minutes - flip halfway through roasting time.
• Cook pasta: bring a pot of well-salted water to a boil. Cook pasta as box instructs. I like to cook the noodles until they are al dente in texture! Tip: al dente means "to the tooth" - the pasta should have a bite to it and not be too soft.
• Heat sauce: In a sauce pan, simmer the marinara on low to heat up. Fold in roasted eggplant and onions to sauce when they're finished cooking.
• Serve: Serve pasta noodles with eggplant and marinara sauce, chopped fresh basil, and parmesan cheese!

CHUNKY PASTA SAUCE

Steps:

• In a large skillet, cook beef and pork over medium heat until no longer pink; drain., Transfer to a 3-qt. slow cooker. Stir in the tomatoes, water, tomato paste, vegetables, sugar, garlic and seasonings. Cover and cook on low for 6-8 hours or until vegetables are tender. Serve with pasta.

CHUNKY EGGPLANT PASTA SAUCE

Steps:

• Heat the olive oil in a wide, deep saute pan over medium-low heat. Add the garlic and cook for 30 seconds.
• Add the eggplant to the saute pan, plus 1/2 teaspoons of the salt, and the pepper. Partially cover and cook for 25 minutes, stirring often, or until soft, allowing the liquid from the lid to drip into the eggplant.
• Use a fork to crush the eggplant in the pan to a chunky consistency, then add the tomatoes and oregano. Increase the heat to medium, cook uncovered for 10 to 20 minutes, until the sauce is thick. The cooking time will vary depending on how juicy your tomatoes are.
• Stir in the basil and keep the sauce warm.
• Meanwhile, cook pasta with salt according to package directions. Drain, but reserve 1/2 cup of pasta liquid.
• Add the drained pasta to the sauce in the pan and add just enough of the reserved, hot pasta water (or red wine) to create a sauce that coats the pasta. Taste and add salt and pepper and oregano as needed.
• Serve hot with grated Parmesan.

CHUNKY EGGPLANT (AUBERGINE) SAUCE FOR PASTA

Steps:

• In a pressure cooker, heat oil over medium-high heat.
• Add onion and garlic; cook, stirring frequently, for 1 minute.
• Add water, tomato paste, eggplant, tomatoes, basil, salt and red pepper flakes.
• Following manufacturer's directions bring to high pressure.
• Cook 4 minutes, then allow pressure to come down.
• Remove lid and cook, stirring, until sauce is thick.
• Serve hot over pasta and sprinkle with parmesan cheese, if desired.